I took a cheese making seminar with Ricki Carroll at the New England Cheesemaking Supply Company a couple of years ago. It was a great experience and gave me the courage to try it at home. I did make a few soft cheeses and mozzarella, but unfortunately I stopped doing it as caring for my mother took up more and more of my "spare" time. We used regular homogenized milk and it worked just great. I live in suburbia, and have no access to raw milk, so I was thrilled to learn that I could still use regular store bought milk. Ricki has written a book called Home Cheese making for anyone interested... Renata in CT